In a powerful blender or food processor, process the coconut and macadamia nuts, scraping the sides ever few seconds. You are looking to make a smooth paste. Don’t over process or it may separate. TMX 30 seconds, speed 7-8.
Add the sweetener, peppermint oil, and spinach and blend until the spinach has been fully pureed, though. You don't have to add the spinach if you'd prefer a white over green mint layer. TMX 30 seconds, speed 5-6.
Spread over a small lined slice tray and freeze until firm to touch (approx. 30 minutes).
Make your raw chocolate once the mint layer is set by combining all of the ingredients over a very low heat, whisking together well. TMX temp 37, 1 minute, speed 4.
Pour immediately over the mint layer and return to the freezer to set (approx. 10 minutes).